Description of flavor and taste characteristics of coffee beans fermented in oak barrels in San Jose Manor, Colombia

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The quality of Colombia coffee is among the best in the world. Its excellent geographical environment and cultivation level have created the development of fine coffee. In Colombia, you will find coffee beans with various new processing methods. Its unique flavor makes many coffee customers remember deeply. The Colombia San Jose coffee introduced today is such a unique coffee bean.

Front Street Coffee Colombia San Jose Manor

Production area: Caldas production area in Colombia

Manor: San Jose Manor

Altitude: 1750 m

Level: supremo

Breed: Castillo

Treatment: Refined washed rum barrel fermentation treatment

Caldas is located in west-central Colombia, in the Cordillera Mountains in the middle of the Andes, east of the Magdalena River and west of the Cauca River. Finca San Jose Estate is a historic estate located in Caldas, central Colombia, with plenty of sunshine and an average temperature of 21 ° C-25 ° C throughout the year.

San Jose Manor

The century-old Finca San Jose Estate is located in an ash-rich area of Nevada's De Ruiz volcano, with plenty of sunshine and an average temperature of 21 ° C to 25 ° C throughout the year. The estate has a total of 18 hectares, of which 16.5 hectares are used for coffee cultivation.

In the wave of fine coffee in recent years, San Jose Manor has been very active in trying to find a breakthrough point for itself to go out of a different way.

Monsalve Botero, the hostess of San Jose Manor, whose husband specializes in rum oak barrels and brewing rum, had a sudden idea one day when she was filling the distillate for fermentation. If the coffee beans were fermented in oak barrels, would there be a different flavor?

Therefore, Monsalve Botero began to try different lengths of low temperature fermentation in rum barrels in 2013, and finally found the ideal way in 2018 to produce this bean different from the general washing treatment.

coffee varieties

Castillo is a new generation of leaf rust resistant coffee varieties developed jointly by Colombia Coffee Producers Association (FNC) and Cenicafé, Colombia National Coffee Research Center. Cenicafé hopes to further improve the variety. To achieve higher coffee yield, with higher resistance, and comparable quality and flavor of kadura.

In the last fifty years of the last century, Cadura gradually replaced the ancient coffee varieties of Colombia and became the main cultivated variety of Colombia. In 1982, the Coffee Research Center released the Colombia species. In 1983, leaf rust was first discovered in Colombia, and the resistant Colombia species was popularized. In 2005, based on the research of Colombia species, the Coffee Research Center launched Castillo species. FNC strongly supports the application of new varieties through a package of agricultural and financial policies to promote the cultivation of new varieties. After only a decade, by 2015 it had been reported that Castillo had occupied 40 percent of all coffee plantations in Colombia. The 2008-2010 leaf rust epidemic also contributed to Castillo's popularity.

Castillo's aggressive promotion caused a huge controversy between coffee farmers and roasters, often over the new Castillo's Robusta gene and their cup performance compared to Cadura. In December 2014 and January 2015, world-renowned coffee organizations and research institutions, in collaboration with well-known coffee companies, conducted a sensory test on the cup test performance of Castillo and Cadura. Castillo and Cadura were provided on 25 farms in the Nariño region of Colombia. As for the results of the tests, in summary, Castillo performed well in the cup.

Fine washing rum barrel treatment

The coffee used to make fine washed rum barrel fermentation is selected from about 17, 18 mesh Castillo varieties. After peeling, coffee fruit is put into aged oak barrels for low-temperature fermentation, washed with water after low-temperature fermentation, and finally dried on a sun rack.

Analysis of Front Street Coffee Roasting

Front Street roasters believe that this rum oak cask-fermented coffee needs to be roasted to the aroma of wine, so it is medium to light roast.

Take Yangjia semi-straight fire 800n, 300g raw beans as an example. When the furnace temperature reaches 151.8℃, the bean surface turns yellow, the grass smell disappears completely, and the dehydration stage enters. When the furnace temperature reaches 150 ℃, the fire power is adjusted to 120, and the air door is unchanged.

8 38", the bean surface appears ugly beard wrinkles and black stripes, toast flavor obviously changed to coffee fragrance, can be defined as a prelude to explosion, this time to hear the sound of a burst point, to 9 07" to start a burst, damper open to 4, a burst after the development of 2 10, 195℃ pot.

Front Street Coffee Brewing Share

Filter cup: Hario V60

Water temperature: 90℃

Powder: 15g

Powder water ratio: 1:15

Degree of grinding: medium and fine grinding (BG 6M: 78% pass rate of Chinese standard No.20 sieve)

Brewing method: staged extraction

Steaming with 30g water for 30s, injecting water in a circle to 125g with small water flow, stopping injecting water to 228g when the water level drops and exposing the powder bed, removing the filter cup when the water level drops and exposing the powder bed, and extracting for 150 ".

Flavor Description: Rum, liqueur chocolate, tropical fruit, grape flavor, sweet maple syrup, creamy taste.

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